1. Harvest: There are many types of Camellia oleifera, and the fruit ripening period is generally from early October to November. The mature fruits have the following characteristics: Tea fruits are bright, red or yellow, showing shine, velvet peeling, fruit-based hairs hard The coarse, shell micro-cracking, dark brown seed shell, seed kernel is oil. Tea fruit ripening should be timely harvested. Different varieties of tea fruit should be cooked first, then cooked and then harvested, followed by ripening; the same variety of ripe tea should also be harvested in the last 7 days. The harvested tea fruit should be stacked on the inside for 6 to 7 days so that the tea seeds can start ripening and increase the oil content. Then grasp the sunny day, spread the sun, sun 3-4 days, the tea fruit cracking, the majority of fruit tea seeds can be separated, unseparated with artificial peeling, and then sieve Yang net, intermittent drying, generally drying the sun for 12 days In order to fully convert organic matter such as starch and soluble sugars into oils and fats. The use of soil or bamboo mats for the sun-dried tea seed is better than the cement drying floor, which can increase the oil yield and the quality of tea oil. If it cannot be dried in time on rainy days, tea seeds should be laid on a dry and ventilated floor, with a thickness of about 20 cm, turning 1-2 times a day to prevent heat and mildew or germination. The weight ratio of the dried tea seed oil to the dried fruit shell is 1:2. The sun-dried tea seed oil should be stored in a dry and ventilated place. After 1-2 months, the oil content of the tea seed reaches the highest, and the sun-dried tea seed will be sunburned for 1-2 days. , so that the oil rate is high, the oil quality is also good. Second, press oil: tea oil from the tea seed extract, is currently used basically press method. The traditional oil extraction tool in rural areas in China is a wood pressing machine, which has high labor intensity and low oil output. It will gradually be replaced by hydraulic presses and screw machines. Before crushing, it needs to be crushed and steamed and fryed: 1 Crushing: To remove the camellia seed, in order to avoid shelling difficulties and excessive crushing of seed kernels, it is necessary to control the moisture content of the tea seeds within 5%—6%, after the shelling The crusher is processed into powder. If stone grinding is used, it must be screened several times during the rolling process to obtain fine and uniform rolling without coarse grains, resulting in higher oil yield. 2 Steaming and frying: The purpose of steaming and frying is to change the raw material into mature material, so that the color of the raw material is deepened, and it is in the most suitable condition for oil outflow, which is a key process before pressing. The traditional steamed stir-fry is steamed with a steamed ravioli and fried in an iron pan. The raw material is first steamed or sprayed with water and then fried. It is called "wet steamed and fried"; if it is not wet, it is fried and called "dry stir-fry". Generally, "wet steamed fried" is preferred. The moisture and temperature during steaming differ depending on the type of machine used. With a hydraulic press and a wood press, the temperature of the fried material is generally 110-120°C, and the moisture content after steaming is 7%-8%. The pressure of the frying material is generally 130-140°C with a screw press, and the moisture content after steaming is 3%-4%.
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